Roasted Vegetable Frittata with Goat Cheese (Print Version)

Oven-baked frittata with caramelized roasted vegetables and creamy goat cheese. Ideal for brunch or light supper.

# What You Need:

→ Vegetables

01 - 1 small red bell pepper, diced
02 - 1 small zucchini, diced
03 - 1 small red onion, sliced
04 - 1 cup cherry tomatoes, halved
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper

→ Egg Mixture

08 - 8 large eggs
09 - 1/4 cup whole milk or heavy cream
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon smoked paprika
12 - Salt and pepper to taste

→ Cheese and Finishing

13 - 3 ounces goat cheese, crumbled
14 - 2 tablespoons fresh basil or parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast vegetables for 15 to 18 minutes, stirring once, until tender and lightly caramelized. Remove from oven and reduce temperature to 375°F.
04 - In a large bowl, whisk together eggs, milk, thyme, smoked paprika, salt, and pepper until well combined.
05 - Lightly grease a 10-inch ovenproof skillet. Arrange roasted vegetables evenly in skillet and pour egg mixture over them.
06 - Sprinkle crumbled goat cheese evenly over the egg mixture.
07 - Bake in preheated 375°F oven for 18 to 22 minutes, or until frittata is puffed and center is set.
08 - Cool for 5 minutes, garnish with fresh herbs, then slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • The vegetables caramelize in the oven before meeting the eggs, creating layers of flavor you simply cannot get from raw vegetables tossed directly into the egg mixture.
  • This frittata walks the perfect line between effortlessly impressive for guests and practical enough for quiet weekday breakfasts.
02 -
  • The skillet must be hot when you add the egg mixture to create that beautiful textural contrast between the crispy edges and the tender center.
  • Let the frittata rest for at least 5 minutes before cutting, or youll end up with a messy serving rather than those picture-perfect wedges.
03 -
  • For the silkiest texture, take the eggs out of the refrigerator 30 minutes before cracking them into your mixing bowl.
  • Adding a splash of vinegar to the roasting vegetables intensifies their sweetness against the creamy eggs and tangy goat cheese.

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